Everyone loves pizza, but if you’re trying to cut down on carbs or follow a gluten free diet, pizza isn’t always an option. This low carb and gluten-free pizza recipe however provides the most delicious alternative. Using cauliflower and few other simple ingredients, this veggie packed pizza is a must try.
Total time: 30 minutes
Makes: 6 mini pizzas
- 1 large cauliflower
- 2 cups Parmesan, grated
- 2 eggs, beaten
- 1/2 cup ground almonds
- 2 TB tapioca starch
- 200g tomato paste
- 1 carrot grated
- 1 TB fresh oregano
- 1 medium zucchini, sliced
- 1 small red onions, sliced
- 8 sundried tomatoes, sliced
- 1 medium spring onion, sliced
- 125g buffalo mozzarella
1. Preheat oven to 180°C, fan bake.
2. Remove the leaves and base stalk of the cauliflower and cut into chunks. Blitz in a food processor until it resembles a crumb-like consistency. Alternatively, if you don’t have a food processor, cut the cauliflower in half and grate coarsely.
3. In a hot, dry pan, gently fry the cauliflower in batches until softened, approximately 5 minutes per batch. Transfer the cauliflower onto a tray and spread into an even layer to let cool slightly.
4. Once cooled, add the cauliflower into a bowl with the Parmesan, eggs, ground almonds and tapioca starch. Season with salt and pepper.
5. Line two baking trays with baking paper and divide the mixture into six portions, using the back of a spoon to spread and shape into a round. Repeat with the remaining mixture to create 6 mini pizza bases.
6. Bake in the oven for 20 minutes until just golden brown, then using a spatula gently flip each base and bake for a further 5 minutes.
7. While the pizza crusts are baking, finely grate carrot and combine with tomato paste, crushed garlic and oregano to make a ‘tomato sauce’.
8. Once the bases are cooked, spread the tomato sauce over the base and top with sliced zucchini, sundried tomatoes, onion and mozzarella or a combination of your favourite toppings.
9. Return pizzas to the oven for 10 minutes or until mozzarella has melted.